Many years ago I learned that there are big differences between food served at a dedicated and authentic Chinese restaurant, that same dish made at a “take-out” restaurant, and the far superior dish prepared in a home kitchen where it goes directly from the wok to the table. As a matter of fact, I never order “take-out” and there is only one restaurant that I have experienced (in Atlanta of all places), that does Chinese the way it should be done. So, I prefer to make my Asian-inspired dishes at home. Other than the slight amount of extra time it takes to chop the ingredients, most stir-fry dishes can be on the table quicker than you would either spend waiting on it to be delivered, or waiting at the counter after you have placed your order. And by making it at home, you know what the various components are, where they came from, whether or not they are organically-based, and can rest assured that there won’t be any MSG to worry about.

Stir-fry of organic chicken breast chunks, onions, carrots, celery, Bok Choy, shitake mushrooms, snow peas, and water chestnuts tossed with a soy-ginger-orange-hot pepper sauce served over steamed rice and topped with chopped cashews
Fried wonton wedges

Fresh pineapple chunks with lemon-clove cookies